Creamy Dill Potato Salad - cooking recipe

Ingredients

675 g baby red potatoes
125 ml frozen baby peas
6 slices bacon, chopped & fried
4 green onions, sliced
1/2 medium red pepper, cut into bite size pieces
125 ml light cream cheese, softened
125 ml 1% fat buttermilk
50 ml fresh dill, chopped
sea salt, to taste
fresh ground pepper, to taste

Preparation

Slice, but do not peel, baby potatoes in half (quarter if they are larger).
Place in large saucepan, cover with water, bring to a boil over high heat. Reduce to medium and simmer 10 - 12 minutes, until potatoes are fork tender (see note in description). Add peas during last minute. Drain and place in a large bowl.
Mix bacon pieces, green onions and red pepper pieces in with potatoes and peas.
In a medium bowl, blend together cream cheese, buttermilk, dill, sea salt and fresh ground pepper.
Pour dressing over potato mixture and stir to coat.
Cover and refrigerate until ready to serve (flavour improves if refrigerated overnight).
Potatoes absorb dressing as they sit so you may add up to 50 ml more buttermilk or even some sour cream.